Description Assist the General Manager with the daily operational support for kitchen and front-of-house activities, with a primary focus on culinary operations, food preparation, menu execution, and kitchen staff development. This position requires experience preparing authentic Korean cuisine and a strong knowledge of Korean ingredients, flavors, and cooking techniques. Assist with operational management functions to include purchasing, inventory/cost control, payroll, etc. Ensures compliance with menu standards, Local Food Code and the Performance Work Statement (PWS), ServSafe, and Southern Foodservice Management Standards, Policies & Procedures and HACCP Plan (SureSafe). All the above listed job duties are to be executed in a teamwork type of approach and atmosphere. Key Responsibilities • Provides hands-on culinary leadership and guidance to kitchen team members regarding food preparation, cooking, and presentation. • Prepares and oversees the preparation of authentic Korean dishes, ensuring consistency, quality, flavor, and presentation. • Utilizes knowledge of Korean ingredients, seasonings, sauces, cooking methods, and flavor profiles to properly execute menu items. • Leads daily food production and ensures all menu items are prepared according to established recipes, portions, and quality standards. • Trains and develops kitchen team members on proper cooking techniques, recipes, Korean menu items, food preparation, and presentation standards. • Provides guidance to front-of-house team members regarding menu items and service standards. • Oversee and organize kitchen ordering, storage, and issuance, including ingredients and products needed for Korean menu preparation. • Ensure a first-in, first-out food rotation system and verifies all food products are properly dated and organized for quality assurance. • Train all new kitchen and front of house team members on proper SFM standards. • Manage food and product ordering by keeping detailed records and minimizing waste, plus works with existing systems to improve waste reduction and manage budgetary concerns. • Be involved with product inventory and end of month reporting. • Supervises all food preparation and presentation for café and catering to ensure quality and adherence to standards. • Monitors food quality throughout preparation and service and makes adjustments as needed to maintain culinary standards. • Work with kitchen team to maintain kitchen organization, staff ability, and training opportunities. • Work with team members on the sanitation program, to include keeping temp and sanitation logs. • May be tasked with the coverage of positions as needed to ensure all positions are covered during the daily shift. • May take on the General Manager duties as needed. • All staff members are also responsible for other duties or tasks that are assigned by the managers, as a part of any “Job” or “Position” assigned during a normal work schedule. Team members may be assigned to support the meal production, service and cleaning after the meal or the dining facility. Southern Foodservice Management’s Culture We have a philosophy for every one on our service team to give something extra. A Southern Foodservice Management employee: • Exhibits a positive, friendly and respectful attitude towards guests and other team members. • Arrives to work on time and in correct uniform, clean shoes, clean and pressed black pants and shirt, apron, name tag, and a SMILE. • Understands job duties and responsibilities, as well as having an eagerness to learn more and develop new skills. • Promotes a fun and efficient work environment, focusing on guest satisfaction. Qualifications and Skills • Culinary degree or equivalent training. • 2+ years’ experience as a Chef in contract foodservice or related environment. • Professional experience preparing authentic Korean cuisine. • Strong knowledge of Korean ingredients, cooking techniques, seasonings, sauces, flavor profiles, and traditional dishes. • Strong culinary skills with the ability to lead food preparation and production in a high-volume kitchen environment. • Ability to train and develop kitchen staff on recipes, cooking techniques, food quality, and presentation. • Strong organizational skills and attention to detail. • Knowledge of food service regulations. • Strong Leadership and Management skills. • Positive attitude and approach. • Ability to work under pressure. • Self-motivated, creative problem-solving skills. • Excellent verbal and written communication skills. • Exceptional customer service skills. • ServSafe Certification. Requirements Physical Requirements • Strength: Lift up to 20lbs • Posture: Standing 90%, Walking 10% • Movement of objects: Frequent • Heavy Lifting, Heavy Carrying, Pushing, Pulling • Climbing or Balancing: Occasional • Stooping: Frequent • Reaching: Frequent • Handling: Frequent • Talking/Hearing: Frequent • Seeing: Frequent • Temperature Variation: Frequent